As Julia Child wisely noted:

This simple yet flavorful stew makes a fantastic addition to your holiday table—perfect for Hanukkah (following Kashrut guidelines) or as part of an Italian-style Christmas Eve feast with extra fish varieties.

• 1 large onion, diced (about 1 cup / 225 ml)
• 1 leek, diced (white part and halfway up the green part)
• 1 teaspoon (5 ml/6g salt (plus more to taste)
• ¼ cup (60 ml) olive oil
• 3 cloves garlic, minced
• 1 pound (450 g) tomatoes, diced
• 2 tablespoons (30 ml/32g) tomato paste
• 2 quarts (2 liters) water
• 1 bouquet garni (4 sprigs parsley, 1 sprig thyme, 2–3 basil leaves, 1 bay leaf, tied together)
• 1 potato, peeled and left whole
• Pinch of fennel seeds
• Large piece of orange peel (about 2–3 inches / 5–7.5 cm)
• 3 pounds (1.4 kg) fish bones (non-gelatinous; avoid skate)
• 3 pounds (1.4 kg) firm-fleshed fish (such as grouper, hake, halibut, rockfish, sea bass, or snapper), cut into large chunks
• 3 pounds (1.4 kg) shellfish (scallops, shrimp, lobster, langoustine, clams, mussels—optional but recommended)

To serve:

• Toasted bread rounds (baguette slices work beautifully)
• Rouille (recipe below)

Rouille (Spicy Garlic Mayonnaise-Style Sauce)

• 1 small roasted red bell pepper, diced
• 2–3 drops Tabasco sauce (or to taste)
• 1 boiled potato (from the stock), diced
• 4 cloves garlic, smashed
• 2–3 fresh basil leaves
• ¼ cup + 2 tablespoons (90 ml) olive oil

Step-by-Step Instructions

1. Build the aromatic base: Heat the olive oil (60 ml) in a heavy-bottomed casserole or cast-iron pot over medium heat. Add the diced onion and leek. Cook, stirring occasionally, until just softened (2–3 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant. Add the diced tomatoes (450 g) and tomato paste (30 ml). Cook for another 4–5 minutes, stirring to combine.
2. Simmer the broth: Pour in the water (2 liters). Add the bouquet garni, whole peeled potato, fennel seeds, orange peel, and fish bones (1.4 kg). Increase heat to bring to a slow boil. Simmer for 20–30 minutes. Remove the potato and set it aside for the rouille. Strain the broth, pressing firmly on the bones to extract maximum flavor. Taste and adjust seasoning with salt and pepper. Return the clear broth to the pot and bring back to a boil.
3. Cook the seafood: Add the lobster (if using) and firmer fish pieces first (e.g., snapper or halibut). Boil for 5 minutes. Then add more delicate fish and shellfish (shrimp, clams, mussels, etc.). Cook for an additional 5 minutes until everything is just done—be careful not to overcook.
4. Prepare the rouille: While the seafood cooks (or ahead of time), place the roasted red pepper, Tabasco, diced cooked potato, smashed garlic, and basil in a food processor. Pulse 3–4 times for about 10 seconds each. With the blade running, slowly drizzle in the olive oil (90 ml) until you have a smooth paste with some texture remaining.
5. Serve: Remove the cooked seafood to a serving platter. Ladle the hot broth into a tureen. Serve the fish and broth separately (traditional style) or together—your choice. Spread rouille on toasted bread rounds or stir a spoonful directly into the soup. Pair with a crisp rosé or champagne for an elegant touch.

Tips for Success

• Flexibility is key: Use what’s fresh and local. Frozen fish works well, and you can substitute clam juice for some of the water if desired.
• Make ahead: Prepare the broth base up to a day in advance. Add seafood just before serving.
• Presentation: Serving the fish separately on a platter with the broth alongside feels more authentic and impressive for guests.
• Leftovers: Bouillabaisse tastes even better the next day as flavors meld.

This classic bouillabaisse brings the flavors of Provence right to your kitchen. It’s simpler than its reputation suggests and endlessly adaptable. Bon appétit!